East Mix West – In and Out of My Kitchen Sep 17

Chamonix view from our balcony

This last month of quarter three reminded me of how time’s ticking with so many things to accomplish before year end. But honestly I’m not to worry about goals so much this days – let’s things come its way. Que sera sera.

In My Kitchen
Marriage of wonderful things from East and West has never been obvious since I got back from European Alps (was in Chamonix to be precise – French resort town at base of Mont Blanc bordering with Switzerland and Italy). Back on little red dot island, I stocked few local delights sharing notable win below.

  • Goat cheese – One is super soft spreadable type and another in button shaped with grey mold. They are from Haute-Savoie region of France which famous for cheese.Bought them from Petit Casino (just beside La Junction Cafe). Can’t go wrong with raw milk mountain cheese right? 
  • Chocolates – local made from Sallanches, not far from Chamonix. All 3 (cappuccino, hazelnut and 70% cocoa) gone very quickly, thanks to creaminess and smoothness. I believe mountain cow milk made the difference. The box display animals of Alps such as ibex (bouquetin), large squirrel (marmotte) and goat-antelope (chamois).
  • Sablés or biscuits – Firstly simply love the tin which I add to collection (picture of cable car up to Aiguille du Midi). The French shortbread came in plain, blueberry, lemon and chocolate chip wrapped in cover to guarantee freshness.
  • Olive oil –  Did my best to cook while staying at a self catering apartment in Chamonix. Leftover EVO with hint of lemon and thyme just an excuse to take home to remind me of France. 
  • Spork – finally own this practical and smart cutlery (spoon-knife-fork combo made in Sweden) for future outdoor adventures. Picked  this from Snell shop in Chamonix. 
  • Cempedak – this fruit smells divine that aroused my childhood memory. First time I bought this as they are rare in Singapore shops, but get imported from Malaysia just across the causeway. I love the creamy very sweet flesh, ate them fresh after some adventures (involved latex and stickiness) while opening it. Second ‘stinkiest’ fruit after durian apparently.
  • Jackfruit – bought a tray which eaten cold once being refrigerated. The big seeds I boiled and ate hot during afternoon tea which my mum used to do this.
  • Tempeh –  fermented soya bean, a good source of protein substitute for meat or poultry. 
  • Tumeric root – I bought way before Europe trip because Mr E was coughing a lot and took to France with me since he has not fully recover. Made home remedy cough syrup and use them in most of my cooking such as pasta, stew, scramble egg, and frittata. Simply adore the bright yellow colour my dishes turn into, the pungent smell and fresh earthy taste. Good anti-inflammatory too. 

Out of Kitchen
In the first part of trip, privileged to have spent time at friends’ holiday home. Can’t thank you Stephen and Margot enough. We’re spoiled to abundant of lovely hospitality from delicious homemade comfort food to pleasure of many wonderful cuppa tea moments. Don’t get me started on the million dollars view! 

Amazing stay at Chalet Hannah with Margot and Stephen Turner. Porridge for breakfast.
Lunch – bread with different fillings of choice: cheeses, pesto and bananas.
French dessert called floating island – Meringue floating on vanilla custard

If you haven’t connect with my Instagram, please do so – check out pictures of my travels there.


Off to Central Java next month, could not wait to return to Indonesia land.

Pop by Sherry Mackay, from Sherry’s Pickings who compiled ‘In My Kitchen’ series on global virtual level by clicking the button below.


Live to thrive, 


4 thoughts on “East Mix West – In and Out of My Kitchen Sep 17

  1. Such beautiful mountains! Interesting how many new kitchen things you found on your trip.

    best… mae at maefood.blogspot.com

    1. Hi Mae, beautiful surrounding indeed so much to admire the view that I forgot to snap my temporary kitchen while I was away (a week in lovely apartment that was cooking and enjoying local ingredients).Thanks for dropping by.

  2. Hi Aida
    Thanks so much for joining in this month. Love all your goodies. The olive oil looks wonderful. What a lovely trip you must have had. The sporks look fun and useful too. I keep reading about jackfruit lately. Must be something in the air :)). Cheers sherry x

    1. Sherry, could be the fact its getting popular as substitute to meat/poultry. The young jackfruit is delicious in curry dishes.

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